Dehydrated vinegar? Why? Vinegar lasts almost forever. I’m just curious why there is even a product like dehydrated vinegar.

Salt and vinegar potato chips or any other foods where you want a vinegar taste but liquid vinegar would create a problem.

They were putting the dehydrated vinegar on fried chicken. Maybe they didn't want it to get soggy.

~ C

Pennycandy - never thought about the salt and vinegar chips. I love them - guess I just thought they used liquid vinegar somewhere along the line. I learn so much from Quiltingboard!!!!! Thanks.

dried vinegar can be dated back at least to the 1600's
https://www.seriouseats.com/2012/09/...st-acidic.html

just throwing that in as an info junkie ;)

{I am mainly looking into it to see if it changes the texture and how it bakes in a batch cornbread compared to adding extra sugar since my husband prefers sweeter cornbread than I do. So I make two separate pans of it and mine comes out fine, the one with extra sugar rises on the sides, in the middle is still somewhat raw after 20-25 minutes in the oven.}[/QUOTE]
Hi, Chasing Hawk,
Haven't tried powdered honey, I've seen Augason's for sale at the store in #10 cans, wish they had smaller sample sizes.
For your cornbread, I have two ideas. The first is to replace some of the liquid with egg white, this will help firm up the cornbread while still providing steam in the early stage of baking. The other thing that might work is to replace a small amount of the flour with coconut flour. Coconut flour absorbs large amounts of liquids and just might counteract the effect of the larger proportion of sugar in the recipe.

I would choose real honey every day over 'dried honey', and preferably honey that I have bought/received from my neighbour with the bee hives.
Chip/crisp flavourings? The ingredients listed on the packets to make those 'flavourings' makes my head spin. I doubt these flavourings ever 'saw' the original ingredient - chicken, prawn, cheese, beef etc. These snacks may be nice, but only once in a while.